Bœuf Bourguignon

Bœuf Bourguignon Recipe

Ingredients:

• 2 pounds of beef chuck, cut into cubes
• 1 onion, chopped
• 3 cloves of garlic, minced
• 2 carrots, sliced
• 2 cups of red wine
• 1 cup of beef broth
• 1 tablespoon of tomato paste
• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 bouquet garni (thyme, bay leaf, parsley)
• Salt and pepper to taste

Instructions:

1. Brown the Beef: In a large pot, melt the butter and brown the beef cubes on all sides. Remove the beef and set aside.
2. Sauté the Vegetables: In the same pot, sauté the onion, garlic, and carrots until the onions are translucent.
3. Deglaze the Pot: Add the red wine to the pot and scrape up any browned bits from the bottom. Add the beef broth, tomato paste, and bouquet garni.
4. Simmer: Return the beef to the pot and simmer over low heat for 2-3 hours, until the beef is tender.
5. Thicken the Sauce: In a small bowl, mix the flour with some water to create a slurry. Stir the slurry into the pot and cook for an additional 10 minutes to thicken the sauce.
6. Serve: Remove the bouquet garni and season with salt and pepper. Serve the Bœuf Bourguignon hot, with crusty bread or over mashed potatoes.